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Desserts

Banana Upside-Down Sour Cream Walnut Cake

photo by:kraft
2nd time I made with 3 bananas. Everyone really enjoys this cake.
posted by
 a cook
on 11/16/2007
time
prep:
10 min
total:
50 min
servings
total:
16 servings
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what you need

3
 eggs
1
pkg.  (2-layer size) yellow cake mix
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/3
cup  oil
1/4
cup  water
1
pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2
cup  (1 stick) butter or margarine
1/2
cup  firmly packed brown sugar
2
medium  bananas, sliced
1/2
cup  PLANTERS Walnut Pieces, chopped, toasted

Make It

PREHEAT oven to 350°F. Spray 10-cup tube pan or 12-cup fluted tube pan with cooking spray; set aside. Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in large bowl with electric mixer on medium speed 2 min; set aside.

COOK butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well blended, stirring occasionally. Add banana slices; cook 5 min., stirring occasionally. Stir in walnuts; pour into prepared pan. Cover with batter.

BAKE 40 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool completely.

Kraft Kitchens Tips

Size-Wise
Since this indulgent cake makes 16 servings, it is the perfect dessert to serve at your next party.
Substitute
Prepare as directed, using JELL-O Banana Flavor Instant Pudding.
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